Recipe: Dashenka’s mutton curry and dumplings

Winter calls for comfort, and what’s more comforting than a hearty bowl of mutton curry?

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Let us face it, South Africans are caught in a love affair with mutton curry.

The ultimate dish you could make for all your comforting needs is surely this spicy treat. Dashenka Naidoo (32) shares her recipe for mutton curry that has passed on from generation to generation in her family.

READ: Dashenka’s Indian heritage shines through her food


For curry:
1 large onion (sliced)
3 elachie (cardamon) pods
2 pieces cinnamon sticks
1kg mutton curry pieces
1 large tablespoon red ginger garlic masala
1 tablespoon brown vinegar
2 teaspoon mustard powder
2 teaspoon dhana jeeru (coriander and cumin) powder
1 teaspoon salt
1⁄4 teaspoon turmeric
2 teaspoon chilli powder
4 large tomatoes (liquidised)
4 large potatoes (cut in halves or quarters)
1 1⁄2 cups water
1⁄2 bunch chopped dhania (coriander)

For dumplings:
1 cup flour
3⁄4 teaspoon salt
1 1⁄2 teaspoon baking powder
1 egg
1⁄2 cup milk
1 tablespoon oil

1. Braise onion with oil, cinnamon sticks and elachi (cardomon) until golden.
2. Add spices, vinegar and chilli powder and braise until fragrant. 
3. Add mutton and coat well. 
4. Cook until mutton is tender, adding water as needed.
5. Fry potatoes until crispy and golden outside and soft inside.
6. Add tomatoes to pot and cook until reduced.
7. Add potatoes and water as needed to make a gravy.
8. Whilst water incorporates into curry, mix the dumplings dough.

Dumpling method:
1. Mix milk and oil together. Mix in egg. Then mix into dry ingredients.
2. Spoon into gravy of curry, using a tablespoon. This should make approx. 8-10 dumplings.
3. Cover pot and place something heavy over so steam does not escape.
4. Cook on medium heat for 5min, then drop heat to lowest and cook for further 10-15min.
5. Dumplings should be fluffy and light in texture, well risen.

READ: Dashenka’s Indian heritage shines through her food


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